Ben Batts

Diligent line cook possessing excellent cooking skills and strong knowledge of food safety. Po cient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Safety-conscious Trainee Chef eager to learn and ready to take on kitchen tasks of all size and specialty. Well-trained in kitchen hygiene, assisting multiple levels of culinary operations with diverse skillset and willingness to share expertise with others. Fast learner with exibility in execution of evolving culinary needs at moment's notice. Cordova, Tennessee

901-***-****

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https://www.facebook.com/pro le.php?id=100************ WORK EXPERIENCE

Napa Café — Assistant Executive Chef

11/2018 to 03/2020, 5101 Sanderlin Ave Suite 122, Memphis, TN 38117 Monitored quality, presentation and quantities of plated food across line. Planned and prepared food product orders to maintain appropriate stock levels. Trained kitchen workers on culinary techniques.

Created recipes, incorporating various techniques, to build avor and unique visual appeal. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Monitored meals served for temperature and visual appeal. Supervised preparation of specialty items and customer requests to verify accuracy in production. Coordinated and executed menu planning, recipe development and daily restaurant operations. Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Focused on customer satisfaction, creating delicious cuisine to impress diners. Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.

Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance. Managed kitchen staff team and assigned various stages of food production. Streamlined kitchen processes to shorten wait times and serve GroundBreaking Enterprises — Property Manager

Ruth's Chris Steak House — Sauté

02/2013 to 09/2018, 2339 West Hammer Lane, Suite C 207 Stockton, CA 95209 Handled resident complaints and expedited maintenance requests. Inspected properties regularly to identify de ciencies and schedule repairs.

Collected monthly assessments, rental fees, deposits and payments. Updated tenant and unit information to keep current in housing database.

Coordinated general maintenance and repairs to keep facilities operational and attractive. Solicited and analyzed bids for repairs, renovation and general maintenance. Conducted apartment tours for potential tenants and answered questions about property. Reviewed completed applications and assessed household information against le history and program regulations. Developed and managed highly skilled on-site staff through recruitment, training and motivation.

Created and updated marketing materials for department programs and properties. Oversaw budgeting process for assigned properties. Welcomed customers, offered assistance and answered questions by providing rates, terms and conditions of rental.

Educated clients on lease and rental agreements.

Updated and maintained rental agreement les and documents. Answered telephones to assist customers and resolve issues. Monitored and documented delinquencies and other forms of income.

Collected payment by processing credit card transactions. Explained policies and reviewed documentation to obtain signatures.

Contacted customers and billing parties about overdue rentals and requested expected date of return.

Assisted property owners in locating tenants to lease or rent available space. Prepared and submitted reports to supervisor.

01/2009 to 07/2012, Regalia Shopping Center, 6120 Poplar Ave, Memphis, TN 38119 Customized orders to account for customers' unique preferences and dietary requirements. Worked quickly to stay ahead of demanding customer loads during rush periods without sacri cing quality.

Established and maintained open, collaborative relationships with kitchen team to maximize e ciency.

Romano's Macaroni Grill — Salad, Sauté, Pizza Oven Weighed, measured and mixed ingredients, following recipes to produce quality dishes. Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross- contamination.

Checked temperature of freezers and refrigerators to maintain proper storage of cold items. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Chopped vegetables and seasoned meats and sh in preparation for grilling, sautéing and braising. Reviewed recipes to determine exact measurements and ingredients to create dishes. Performed workstation prep prior to shift start.

Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.

Used slower times to clean kitchen surfaces and equipment and restock supplies. Controlled risk of food-borne infection by consistently following sanitary requirements. Kept costs low by minimizing spoilage with proper stock rotation and storage. Helped other staff members complete job tasks during peak times to keep kitchen running e ciently.

Replenished food items from inventory and rotated ingredients. Veri ed kitchen staff followed all recipes and portion serving guidelines correctly.

Garnished and arranged dishes into creative presentations. Trained new team members on proper meat and vegetable preparation techniques.

Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving. 10/2004 to 03/2008, 2859 N Germantown Pkwy, Memphis, TN 38133 Kept stations stocked and ready for use to maximize productivity. Maintained clean and orderly appearance throughout kitchen and dining area.

Cooked food following speci c measurements and recipes. Maintained consistent quality and high accuracy when preparing identical dishes every day. Grilled and deep fried various foods from meats to potatoes. Prepped vegetables and ingredients by washing, chopping and dicing.

Rotated stock items and ingredients to maintain freshness. Organized and labeled stock of ingredients to maintain needed inventory levels.

Offered support to other stations in high-volume shifts. Helped train and develop new talent.

Sea Turtle Inn — Grill, Salad, Pantry

EDUCATION

Veri ed proper food preparation by regulating temperature of ovens, broilers, grills and roasters. Dressed, seasoned and garnished appetizers and salads to prepare for food service. Executed proper techniques when preparing menu item ingredients. Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing. Precooked garnishes for later use to top off fresh dishes. Modi ed standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.

Operated grills and steamers to prepare vegetables, potatoes, rice and meats. Sliced meats to prepare for cooking and assembly of menu items. Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate. 04/1999 to 07/2003, 1 Ocean Boulevard, Jacksonville Beach, FL 32233 Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers Created identical dishes numerous times daily with consistent care, attention to detail and quality. Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

Maintained well-stocked stations with supplies and spices for maximum productivity. Prepared food items such as meats, poultry and sh for frying purposes. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Grilled meats and seafood to customer speci cations. Checked each food item for freshness and provided feedback to kitchen supervisor for removal. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Handled portion control activities according to speci ed instructions provided by chef. Safely used kitchen equipment and reduced risk of injuries and burns. Prepared multiple orders simultaneousiv during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

Collaborated with servers to collect information about speci c customer desires and dietary needs.

La Colle Culinary School — Culinary Arts

Southwest Tennessee Community College — Computer Science Dyersburg State Community College — Business Administration 08/2001 to 05/2004

I have over tht years of experience in the restaurant business and at least eight years ne dining. I’m comfortable working on any station on the line. I enjoy working with others. 08/2011 to 04/2013

Did not nish this degree program. De nitely have plans to continue. 09/2018 to 07/2020

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